Happy July 4th folks. For those of you having your friends and family over and still stuck on what to give them to eat, how about Peppered Hot Dogs? Are simple yet very tasty and will satisfy almost anyone’s appetite.

 

Peppered Hot Dogs by Diverse Dinners

 

You will need a couple of packs of your favorite hot dogs, and buns of course. Some red and yellow peppers, red onions, and banana chillies. The peppers are roasted, mixed with the onion and chilies and used as a relish over grilled hot dogs. The Peppered Hot Dogs are finished off with a creamy sauce made with avocado, sour cream and mustard. The result is a myriad of flavors and textures which will be quickly consumed.

I used The Brooklyn Hot Dog Co. smoked and uncured beef dogs. These are thinner in size than many other hot dogs, so I placed two hot dogs in each bun. I also like my meat to bun ratio close to 2: 1. I think the bun should serve as the carrying vessel only, they shouldn’t be major flavor providers. Feel free to experiment with more than one variety of dog, just make sure not to overload the buns.

 

Peppered Hot Dogs by Diverse Dinners

 

Peppered Hot Dogs are a tasty treat for the family or a gathering. It’s grilling season, you can make the relish and sauce in the kitchen and do the rest on the grill outdoors. In your garden, at the beach or in the park. Just have fun.

If you’re wondering what drink to pair with your hot dogs, I would go with beer, cider or a tasty sangria to keep everyone happy.

 

Peppered Hot Dogs
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Ingredients

  • 1/2 cup red onions (diced)
  • 1/2 cup banana chilies with juice
  • 2 large red sweet peppers (cut in half and deseeded)
  • 2 medium yellow sweet peppers (cut in half and deseeded)
  • Drizzle olive oil
  • 1 avocado (diced)
  • 2 tbsp sour cream
  • 1 tbsp yellow mustard
  • Pinch salt
  • 2 packs hot dogs (approx. 10oz - 13oz per pack)
  • At least 6 hot dog buns
  • 1/4 cup whole grain mustard
  • Equipment & Utensils
  • Large baking tray
  • Blender
  • Grill or grill pan
  • Squeeze bottle (if you have one)

Instructions

  1. Place onions into a bowl and pour juice from banana chillies until onions are covered.
  2. Cover and place in fridge for 1 hour.
  3. Place sweet peppers on a baking tray, cut sides down and drizzle with olive oil.
  4. Place in a preheated oven at 400 and cook until pepper skins begin to blister, then remove from oven and allow to cool for 10 mins.
  5. Place avocado, sour cream, yellow mustard and salt into blender and blitz until smooth.
  6. If you have a squeeze bottle transfer sauce into it and place in fridge. If you don't just place the sauce in a small bowl in the fridge.
  7. Peel away blistered skin from sweet peppers and rinse, then pat dry with paper towels.
  8. Chop up sweet peppers and place in a bowl.
  9. Drain onions and add to peppers, then add banana chilies.
  10. Mix ingredients with a spoon or fork and set aside.
  11. Grill hot dogs until warmed through then heat hot dog buns on grill while dogs are resting.
  12. Spread some whole grain mustard on both sides of each bun.
  13. Build hot dogs by placing one or two dogs in each bun, topping with relish, then topping with sauce.
  14. If you do not have a squeeze bottle for the sauce, just add small dollops, 1/2 tsp at a time.
  15. Serve immediately.
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